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Mini Pumpkin Pie Bites Recipe

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4 from 15 reviews

These mini pumpkin pie bites are a perfect fall treat featuring a flaky, buttery homemade crust paired with a tender, sweet-spiced pumpkin pie filling. Bite-sized and charming, they combine classic autumn flavors in a convenient miniature form ideal for parties and seasonal gatherings.

Ingredients

For the Dough

  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • ¾ teaspoon granulated sugar
  • ¾ cup very cold unsalted butter, cut into ½-inch cubes
  • 4 tablespoons ice water

For the Filling

  • 1 egg
  • ⅓ cup granulated sugar
  • 1 cup pumpkin puree
  • ¼ cup + 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt

Optional

  • Whipped cream for serving

Instructions

  1. Prepare the Pie Dough: Place the flour, salt, and sugar in a food processor and pulse to combine. Add the cold butter cubes and pulse until the mixture is crumbly with pea-sized butter pieces visible. Gradually add 2 tablespoons of ice water while pulsing until the dough comes together when pinched. Add more water 1 tablespoon at a time only if needed. Avoid overhydrating to keep the dough tender.
  2. Chill the Dough: Transfer the dough onto a work surface, gently shape it into a flattened ball without kneading to keep the butter cold. Wrap tightly in plastic wrap and refrigerate for one hour to firm up.
  3. Make the Pumpkin Filling: In a mixing bowl, whisk together the egg and granulated sugar until combined. Stir in pumpkin puree, heavy cream, vanilla extract, cinnamon, ground ginger, ground cloves, and salt. Whisk until smooth and refrigerate until ready to use.
  4. Preheat Oven and Prepare Muffin Tin: Heat the oven to 375°F (190°C). Grease a 24-cup mini muffin tin thoroughly to prevent sticking.
  5. Roll Out the Dough: Lightly flour a clean surface and roll the chilled dough into a large disc about ⅛ inch thick. Using a 3-inch round cookie cutter, cut out 24 circles.
  6. Line Mini Muffin Cups: Place each dough circle over the muffin tin cups and gently press down to form crusts lining both the base and sides of the cups evenly.
  7. Fill the Crusts: Spoon the pumpkin filling evenly into each dough-lined cup, filling close to the top without overflowing.
  8. Bake the Mini Pumpkin Pie Bites: Bake in the preheated oven for 20 to 22 minutes until the crusts turn golden brown and the filling is set and no longer jiggles when gently shaken.
  9. Cool and Serve: Allow the pie bites to cool completely in the muffin tin. Use a spatula or butter knife to carefully loosen and remove them. Serve topped with whipped cream if desired.

Notes

  • Keep the butter and dough cold for a flaky crust; avoid overworking the dough.
  • Use a 3-inch cookie cutter for perfectly sized mini bites.
  • Do not overfill the cups to prevent spilling during baking.
  • Cool completely before removal to maintain shape and texture.
  • Optional whipped cream adds a creamy, light topping that complements spices.

Find it online: https://marthatasty.com/mini-pumpkin-pie-bites-recipe/